Home » Recipes » Beef kebabs with roasted baby marrow hummus

Beef kebabs with roasted baby marrow hummus

Name: Beef kebabs with roasted baby marrow hummus
Ingredients: Kebabs; 45ml (3 tbsp) olive oil; 10ml (2 tsp) dried oregano; 5ml (1 tsp) dried rosemary; 5ml (1 tsp) dried chilli flakes, optional; 2 garlic cloves, crushed; juice of 1 lemon; salt and freshly ground black pepper, to taste; 600g rump steak, cubed; 8 medium bamboo skewers, soaked; Hummus; 1 punnet baby marrows, thinly sliced; 60ml (¼ cup) olive oil; 1 x 410g tin chickpeas, rinsed and drained; 30ml (2 tbsp) tahini paste; juice of ½ a lemon; 1 small garlic clove, finely chopped; fresh lemon, to serve; fresh rocket, to serve

December 5, 2012 (Last Updated: January 11, 2019)

Beef kebabs with roasted baby marrow hummus recipe

Beef kebabs with roasted baby marrow hummus are wonderfully light and tender. The salty meat is delicious with the earthiness of baby marrows.

To drink: A spicy pinotage loves red meat and the exotic flavours of the herbs and spices.

Print Recipe

Beef kebabs with roasted baby marrow hummus

Ingredients

Kebabs
45ml (3 tbsp) olive oil
10ml (2 tsp) dried oregano
5ml (1 tsp) dried rosemary
5ml (1 tsp) dried chilli flakes, optional
2 garlic cloves, crushed
juice of 1 lemon
salt and freshly ground black pepper, to taste
600g rump steak, cubed
8 medium bamboo skewers, soaked
Hummus
1 punnet baby marrows, thinly sliced
60ml (¼ cup) olive oil
1 x 410g tin chickpeas, rinsed and drained
30ml (2 tbsp) tahini paste
juice of ½ a lemon
1 small garlic clove, finely chopped
fresh lemon, to serve
fresh rocket, to serve

Instructions

Combine all of the ingredients for the kebabs in a large bowl, cover with plastic wrap and refrigerate for 30 minutes.

Remove the meat from the fridge and thread onto skewers. Heat a large griddle pan and cook to your liking. Remove from the heat and set aside.

For the hummus, place the baby marrows on a baking tray, drizzle with 15ml (1 tbsp) of olive oil and season well. Roast in a preheated 200°C oven for 15 – 20 minutes.

Place the baby marrow, remaining olive oil, chickpeas, tahini, lemon juice and garlic in a blender and blitz to form a chunky paste. Season well, add more lemon juice if required and 15 – 30ml (1 – 2 tbsp) of water if the mixture is too thick.

Serve the kebabs with the hummus and lots of fresh lemon and rocket.